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Creamy High-Protein Chicken Enchiladas

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These creamy, high-protein chicken enchiladas use shredded chicken with light cream cheese and green chiles, rolled in whole wheat tortillas, topped with cheese and a smoky chili-infused broth.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (about 3–4 breasts)
  • 2 cloves garlic, minced
  • 4 oz reduced-fat cream cheese, softened
  • 6 large whole wheat tortillas (burrito size)
  • 1/3 cup light sour cream (for topping)
  • 1.5 tbsp chili powder, divided (1 tbsp for filling, 1/2 tbsp for sauce)
  • 1 cup low-sodium chicken broth
  • 1 can (4 oz) diced green chiles, drained
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup fresh cilantro, chopped (garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
  2. Cook the chicken: heat a large skillet over medium heat. Add a small drizzle of oil and sear the chicken breasts for 6–7 minutes per side until the internal temperature reads 165°F (74°C). Let rest for 5 minutes, then shred.
  3. Make the filling: Combine shredded chicken, minced garlic, cream cheese, 1 tablespoon chili powder, and drained green chiles in a bowl. Stir until creamy.
  4. Assemble enchiladas: Lay a warmed tortilla flat. Spoon about 1/3 cup of filling down the center, roll tightly, and place seam-side down in the baking dish.
  5. Make the sauce: In a small saucepan, bring chicken broth to a simmer, stir in the remaining chili powder, and simmer for 3–4 minutes.
  6. Pour the sauce evenly over the arranged enchiladas and sprinkle cheese on top.
  7. Bake covered with foil for 20–25 minutes. Remove foil for the last 5 minutes to brown the cheese.
  8. Rest for 5 minutes, then garnish with light sour cream and cilantro.

Notes

For a tangier, higher-protein topping, use thinned Greek yogurt instead of light sour cream. Use corn or flour tortillas if preferred.

Find it online: https://www.mealbreeze.com/high-protein-creamy-chilli-chicken-enchiladas/